CN105725111A - Method for making sleeve-fish noodles - Google Patents
Method for making sleeve-fish noodles Download PDFInfo
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- CN105725111A CN105725111A CN201610112853.3A CN201610112853A CN105725111A CN 105725111 A CN105725111 A CN 105725111A CN 201610112853 A CN201610112853 A CN 201610112853A CN 105725111 A CN105725111 A CN 105725111A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention relates to a method for making sleeve-fish foods and in particular to a method for making sleeve-fish noodles. The making method disclosed by the invention comprises the following steps: pre-treating raw materials, chopping, kneading, shaping and packaging, wherein the kneading step comprises sub-steps of air kneading, salt kneading and kneading after adding auxiliary materials. According to the method disclosed by the invention, sleeve-fishes are combined with buckwheat; the prepared sleeve-fish noodles are novel in style and overcome the defects that pure vegetable protein amino acid is incomplete in composition, the content of proteins is improved, and the sleeve-fish noodles are balanced in nutrition-allocated proportion and suitable for consumption crowds of all ages and are loved by consumers.
Description
Technical field
The present invention relates to the manufacture method of a kind of sleeve-fish food, particularly to the manufacture method of a kind of cuttlefish powder.
Background technology
The nutritive value of squid is significantly high, and its composition and ratio are close to whole-egg protein, containing multiple human body essential amino acid, also includes the nutrient substance such as the taurine, the chapter carnitine that enrich.The trace element such as calcium in squid, phosphorus, ferrum element, skeleton development and hemopoietic is highly beneficial.The absorption of squid can suppress blood middle cholesterol content.The traditional Chinese medical science thinks that squid has the function of tonifying-Yin and nourishing-stomach, qi-restoratives skin moistening, is a kind of health-care nutritive and sapid aquatic products resource.
Semen Fagopyri Esculenti is nutritious, and wherein the content of protein and vitamin B1, B2 is higher, containing the rutin of about 65mg/kg, and rutin can affect the function of beta Cell of islet, promoting the secretion of insulin, thus reducing blood glucose in dry powder；Simultaneously, it is possible to regulate blood pressure, strengthen blood vessel, have certain prevention, therapeutical effect to cerebral hemorrhage, nethike embrane are hemorrhage etc..
At present, squid raw material except producing except dried squids, is normally only done simple pre-treatment for the exploitation of squid product by China, after namely going internal organs peeling, freezing or slightly drying and dehydrating make semi-finished product；Or with squid semi-finished product such as squid trunk, squid roll export processing；Along with the products such as the shredded squid that improving constantly of production and processing technical merit, the import of advanced technology and equipment produce are rather well received, people go back active development some squid fabricated products such as squid chip, squid ball, squid fourth, squid cylinder etc. in recent years.But generally speaking, consumer is not in place to squid nutritive value understanding, and domestic squid deep working method is few, and sleeve-fish product lacks variation, by consumer like less.
Fish face is after fish is processed into minced fish, then adds flour, Sal and flavoring agent, processes according to certain formula, is traditional minced fish food of China.But tradition fish face flour content is more, and minced fish content is less, causes that local flavor is short of to some extent, and mouthfeel is not good enough.Squid protein content is high, tissue exquisiteness, delicious flavour, easy processing etc. high without bony spur, whiteness, is the good material in making fish face.Squid meat is only made packed cuttlefish powder through operations such as shredding, cleaning, immersion, shaping, quick-freezing, packagings by the patent about cuttlefish powder at present.
Summary of the invention
It is an object of the invention to that exploitation a kind of is of high nutritive value, mouthfeel is good, delicious flavour, easily processing fish face manufacture method；Developing a kind of new squid deep working method simultaneously, can retain squid nutritive value, meanwhile, the nutrition composition of making product and taste are more suitable for the needs of people.
For reaching above-mentioned purpose, the invention provides the manufacture method of a kind of cuttlefish powder, comprise the steps:
S1, pretreatment of raw material: take squid trunk, clean, standby；
S2, cut and mix: the squid trunk stripping and slicing under 0～10 DEG C of condition, step S1 obtained, cut and mix 1min；
Cut mix be destroy squid fibrous tissue, make the flesh of fish in small, broken bits, and there is favorable elasticity；
S3, blend: the squid trunk mixed will be cut through step S2,0～10 DEG C of blend 5min, obtain squid gruel；
By stir and abrasive action, the muscle fiber of squid is destroyed further, for salting-in protein be fully dissolved out create favorable conditions；
Adding the salt of described squid quality of fish filling 1%, 0～10 DEG C is continued blend 10～20min；
Salt is beaten and the salting-in protein in the flesh of fish can be made to be fully dissolved out, and the flesh of fish becomes the colloidal sol that viscosity is very strong；
It is added sequentially the Sucus Zingberis accounting for described squid quality of fish filling 1～2%, the composite phosphate of 0～0.6%, 0～10 DEG C of blend 2min；
Squid fishy smell removed by Sucus Zingberis, and composite phosphate improves the retentiveness that mixing is rotten further；
Add account for the soybean protein isolate of described squid quality of fish filling 0～10%, 0～10% starch, 0～6% Ovum Gallus domesticus album, 0～10 DEG C of blend 2min；
Albumen and starch add the organizational structure dense uniform more that squid mixing can be made rotten as implant, and retentiveness is improved, thus improving the gel strength that squid mixing is rotten；
Then add the Buckwheat flour accounting for institute's squid quality of fish filling 10～30%, 0～10 DEG C of blend 5min, obtain squid dough.
Under optimal way, the additional proportion of Buckwheat flour described in step S3 is 25%, and the additional proportion of soybean protein isolate is 6～10%, and the additional proportion of starch is 4～8%.
Under optimal way, also include step S4, packaging: the squid dough obtained by step S3 carries out vacuum seal packaging, after 30～50 DEG C of water-bath 0.5～2h, cools down rapidly, is placed in-16～-18 DEG C of freezings and deposits.
The cuttlefish powder that said method obtains is dough state, needs negative catalysis to thaw time edible, packaging bag is cut an osculum, clamp-ons in boiling water and boil.
Under optimal way, also including step S4, the squid dough obtained by step S3 prolongs molded and cutting, and boiling water steams 15min, makes minced fish can quickly form gel and shape；Little fire steams 10min, wipes surface, fish face soda pop with clean dry gauze；After being cooled to 30～40 DEG C, it is cut into the thin slice of 0.1～0.3cm, dries；Vacuum seal is packed, room temperature storage.
Under optimal way, described in step S1, squid trunk takes from new Fresh squid or frozen squid.
Under optimal way, cleaning step described in step S1 adopts mixture of ice and water to clean.
The effect of this patent:
1, the cuttlefish powder elasticity that the inventive method prepares improves 10～30%.
2, the present invention is by the rational proportion of squid with Buckwheat flour, produces cuttlefish powder in conjunction with texture control technology；By cut mix, blend and add the method such as outer source additive and improve the Gelatin Quality of cuttlefish powder.
3, the cuttlefish powder that the inventive method prepares maintains the natural flavour mountaineous of squid and nutritional labeling, and nutrition-allocated proportion is balanced, and instant is quick.
The combination of squid and Semen Fagopyri Esculenti, not only new style, but also compensate for simple vegetable protein aminoacid and form incomplete defect, improve the content of protein, nutrition-allocated proportion is balanced, is more liked by consumer, is suitable for the consumer groups of all ages.
Detailed description of the invention
Embodiment 1:
1, pretreatment of raw material: take squid trunk, cleans, standby；
2, cut and mix: the squid trunk stripping and slicing under 4 DEG C of conditions, step S1 obtained, cut and mix 1min；
3, blend: will cut at the squid trunk 4 DEG C mixed through step S2, blend 5min, obtain squid gruel；Add the salt of described squid quality of fish filling 1%, continue blend 15min；Being added sequentially adjuvant in proportion, the ratio of described addition adjuvant is the percentage ratio of adjuvant quality/squid quality of fish filling, and detailed process is as follows: Sucus Zingberis 2%, composite phosphate 0.4%, 4 DEG C of blend 2min；Soybean protein isolate 6%, Ovum Gallus domesticus album 3%, 4 DEG C of blend 2min, Buckwheat flour 25%, 4 DEG C of blend 5min；Obtain squid dough.
4, packaging: the squid dough obtained carries out vacuum seal packaging, after 45 DEG C of water-bath 1.5h, cools down rapidly, is placed in-16～-18 DEG C of freezings and deposits.
Embodiment 2:
1, pretreatment of raw material: take squid trunk, cleans, standby；
2, cut and mix: the squid trunk stripping and slicing under 4 DEG C of conditions, step S1 obtained, cut and mix 1min；
3, blend: will cut at the squid trunk 4 DEG C mixed through step S2, blend 5min, obtain squid gruel；Add the salt of described squid quality of fish filling 1%, continue blend 15min；Sequentially being proportionally added into adjuvant, the ratio of described addition adjuvant is the percentage ratio of adjuvant quality/squid quality of fish filling, and detailed process is as follows: Sucus Zingberis 2%, composite phosphate 0.4%, 4 DEG C of blend 2min；Starch 8%, Ovum Gallus domesticus album 3%, 4 DEG C of blend 2min, Buckwheat flour 25%, 4 DEG C of blend 5min, obtain squid dough.
4, squid dough prolongs molded and cutting, and boiling water steams 15min, makes minced fish can quickly form gel and shape；Little fire steams 10min, wipes surface, fish face soda pop with clean dry gauze；After being cooled to about 30～40 DEG C, it is cut into the thin slice of 0.2cm, dries；Vacuum seal is packed, room temperature storage.
Embodiment 3: cuttlefish powder elasticity measurement
S1, pretreatment of raw material: take squid trunk, clean, standby；
S2, cut and mix: the squid trunk stripping and slicing under 4 DEG C of conditions, step S1 obtained, cut and mix 1min；
Cut mix be destroy squid fibrous tissue, make the flesh of fish in small, broken bits, and there is favorable elasticity；
S3, blend: will cut at the squid trunk 4 DEG C mixed through step S2, blend 5min, obtain squid gruel；
By stir and abrasive action, the muscle fiber of squid is destroyed further, for salting-in protein be fully dissolved out create favorable conditions；
Adding the salt of described squid quality of fish filling 1%, 4 DEG C are continued blend 10～20min.
Flexibility test 1: Buckwheat flour is pressed after the mass ratio of table 1 mixes with squid gruel, 4 DEG C of blend 5min, prepare squid dough；Measuring and boil the elasticity rolled into a ball below, result is as shown in table 1.
Table 1
| Squid quality of fish filling: Buckwheat flour quality | 10:0 | 9:1 | 8:2 | 7:3 | 6:4 |
| Elastic | 0.59 | 0.65 | 0.77 | 0.69 | 0.56 |
As it can be seen from table 1 the addition of Buckwheat flour can be obviously improved the elasticity of cuttlefish powder.Wherein, squid quality of fish filling: Buckwheat flour quality is 8:2, and when namely Buckwheat flour quality accounts for squid quality of fish filling 25%, dough elasticity is best.
Flexibility test 2: adding soybean protein isolate in squid gruel, addition is as shown in table 2,4 DEG C of blend 2min, by squid quality of fish filling: based on Buckwheat flour quality 8:2, adds Buckwheat flour, 4 DEG C of blend 5min, prepares squid dough；Measuring and boil the elasticity rolled into a ball below, result is as shown in table 2.
Table 2
| Soybean protein isolates amount: squid quality of fish filling | 0 | 2% | 4% | 6% | 8% | 10% |
| Elastic | 0.75 | 0.74 | 0.77 | 0.80 | 0.81 | 0.82 |
From table 2 it can be seen that the addition of soybean protein isolate is when 6～10%, the elasticity of cuttlefish powder is best.
Flexibility test 3: adding starch in squid gruel, addition is as shown in table 3,4 DEG C of blend 2min, by squid quality of fish filling: based on Buckwheat flour quality 8:2, adds Buckwheat flour, 4 DEG C of blend 5min, prepares squid dough；Measuring and boil the elasticity rolled into a ball below, result is as shown in table 3.
Table 3
| Starch quality: squid quality of fish filling | 0 | 4% | 8% | 12% | 16% |
| Elastic | 0.75 | 0.79 | 0.81 | 0.78 | 0.77 |
From table 3 it can be seen that the addition of starch is when 4～8%, the elasticity of cuttlefish powder is best.
The above; it is only the present invention preferably detailed description of the invention; but protection scope of the present invention is not limited thereto; any those familiar with the art is in the technical scope of present disclosure; it is equal to replacement according to technical scheme and inventive concept thereof or is changed, all should be encompassed within protection scope of the present invention.
Claims (6)
1. the manufacture method of a cuttlefish powder, it is characterised in that comprise the steps:
S1, pretreatment of raw material: take squid trunk, clean, standby；
S2, cut and mix: under 0～10 DEG C of condition, the squid trunk stripping and slicing that step S1 is obtained, cut and mix 1min；
S3, blend: will cut at the squid trunk 0～10 DEG C mixed through step S2, blend 5min；
Adding the salt of described squid quality of fish filling 1%, 0～10 DEG C is continued blend 10～20min；
It is added sequentially the Sucus Zingberis accounting for described squid quality of fish filling 1～2%, the composite phosphate of 0～0.6%, 0～10 DEG C of blend 2min；
Add account for the soybean protein isolate of described squid quality of fish filling 0～10%, 0～10% starch, 0～6% Ovum Gallus domesticus album, 0～10 DEG C of blend 2min；
Then add the Buckwheat flour accounting for institute's squid quality of fish filling 10～30%, 0～10 DEG C of blend 5min, obtain squid dough.
2. the manufacture method of cuttlefish powder according to claim 1, it is characterised in that the additional proportion of Buckwheat flour described in step S3 is 25%, and the additional proportion of soybean protein isolate is 6～10%, and the additional proportion of starch is 4～8%.
3. the manufacture method of cuttlefish powder according to claim 1, it is characterised in that
Also include step S4, packaging: the squid dough obtained by step S3 carries out vacuum seal packaging, after 30～50 DEG C of water-bath 0.5～2h, cools down rapidly, is placed in-16～-18 DEG C of freezings and deposits.
4. the manufacture method of cuttlefish powder according to claim 1, it is characterised in that also include step S4:
The squid dough obtained by step S3 prolongs molded and cutting, and boiling water steams 15min；Little fire steams 10min；After being cooled to 30～40 DEG C, it is cut into the thin slice of 0.1～0.3cm, dries；Vacuum seal is packed, room temperature storage.
5. the manufacture method of cuttlefish powder according to claim 1, it is characterised in that described in step S1, squid trunk takes from new Fresh squid or frozen squid.
6. the manufacture method of cuttlefish powder according to claim 1, it is characterised in that cleaning step described in step S1 adopts mixture of ice and water to clean.
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| CN108272037A (en) * | 2017-01-05 | 2018-07-13 | 华中农业大学 | A kind of high protein manufactured as skeleton using Fish protein, that is, ichthyophagy silk and its technique |
| CN109874978A (en) * | 2019-03-05 | 2019-06-14 | 浙江省海洋水产研究所 | A kind of wet face processing technology of squid |
| CN115399438A (en) * | 2022-08-31 | 2022-11-29 | 荣成泰祥食品股份有限公司 | Buckwheat and fish noodle and making method thereof |
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